Shrimp fettucini
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Margarine (we used 2 sticks) |
| 3 | mediums | Onions (finely chopped) |
| ½ | cup | Green onions w/tops |
| 2 | mediums | Bell peppers (finely choppd) |
| ¼ | cup | Flour (all-purpose) |
| 4 | tablespoons | Parsley flakes (dehydrated) |
| 3 | pounds | Shrimp (peeled) |
| 1 | pint | Half & half (we used milk) |
| ½ | pounds | Velveeta (cut/small pieces) |
| 2 | Garlic cloves (minced) | |
| Salt & red and black pepper to taste (we use Tony's) | ||
| 1 | pounds | Fettucini noodles (cooked) |
| Parmesan cheese | ||
Directions
Melt margarine in large saucepan. Add onions and bell pepper. Cook covered until tender (15 minutes). Add flour. Cook approximately 15 minutes, stirring frequently to prevent sticking. Add parsley and shrimp. Cook covered for 15 minutes stirring frequently. Add cream, salt and peppers (Tony's). Cover and cook on low heat 30 minutes stirring occasionally.
Cook fettucine according to directions on package. Mix shrimp and fettucine together thoroughly in 3 quart casserole. Sprinkle with parmesan cheese.
Bake in preheated 350 degree oven for 15 to 20 minutes until heated through.
16 or more servings
NOTE: This is RICH, RICH, RICH! But I do love it. (Nancy) SOURCE: Florence Sykes (my aunt) Posted by Nancy Coleman to the Fidonet Gourmet echo with the following comment:
I got this recipe from my Aunt a few years ago. It's one of those KILLER recipes that tastes SO GOOD but is so bad for you. As you can see, she made several substitutions in the ingredients that have been noted beside the original.
Submitted By ROBERT MILES On 08-31-95